Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.
In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee to the Chocolate/Butter mix and stir well till smooth!
In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!
Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!
Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.
For the Frosting!
With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)
Gradually add the Icing Sugar & Cocoa Powder alternatively with the Evaporated Milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.
The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! If it's a little hotter weather however, you may find you need less!
For the Decoration!
Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat!
And then I sprinkle on all sorts of sprinkles!
I recommend putting the cakes in the fridge for 30 minutes to an hour before trying to decorate with buttercream on the sides as the sponge is so lovely and light it might crumble a bit if you don’t!
If you can’t access the Buttermilk, you can make your own! Use the same quantity of FULL FAT milk, mixed with 2tbsp lemon juice and mix – it'll look a bit funky, but thats okay!
You can also use Double Cream in the frosting, but I would 100% recommend the evaporated milk over it – it makes such a yummy frosting I would just sit and eat it all with a spoon if I could.
You can also bake this into 3 layers using 3 20cm tins – they will take 22-25 minutes in the oven!
This cake will last for 3 days in an airtight container!